This study has been performed in Agriculture Research Directorated Labs, Ministry of
Science and Technology/Iraq, aimed to use different formulations of weaning food
contained different concentrations of black rice flour, brown rice, peas and oat c
hips. Some
physical treatments like cleaning, peeling and milling to rice and and germination, chard,
peeling, drying and milling to peas were used to make these four formulations, which were
chosed depended on chemical analysis (moisture, protein, ash, fiber, carbohydrate, fat and
energy) in addition the estimation of some minerals (Ca, Fe and Zn) comparing with
recommendation of FAO weaning food and functional properties; like bulk density (BD),
foam capacity (FC) and swelling power (SP). Sensory evaluation was also conducted.
